recipe has been contributed by writer and journalist,
David Leite, who has his own website called Leite's Culinaria
- it is well worth a visit. There is no point in me
telling you more about David here as he has produced
a first class bio
page of his own which tells you far more than
I could cram in.
is what David had to say about this recipe:
the tiny artists' island of Burano near Venice, I was
served a first course of shrimp risotto that simply
beguiled me. As soon as I returned home I set about
re-creating this achingly fresh dish. Many pounds of
rice later, I hit upon a recipe that I believe comes
close to the original. Until I return to A Romano, it'll
do just nicely.".
1 1/2 tablespoons vegetable oil
shells from 3/4 pound medium shrimp (reserve shrimp
for risotto recipe, below)
2 small carrots, peeled and diced
2 small onions, peeled and diced
2 stalks celery, diced
2 tablespoons tomato paste
7 cups cold water
1 bay leaf
salt and pepper
3/4 pound medium shrimp, deveined and chopped into small
7 tablespoons unsalted butter, divided as specified
1 tablespoon yellow onion, finely chopped
2 teaspoons minced garlic
2 cups high-quality imported arborio rice
1/3 cup dry white wine
shrimp stock (above)
4 tablespoons chopped parsley
6 tablespoons heavy cream
1/2 to 3/4 cup grated Parmigiano-Reggiano cheese
salt and pepper
a heavy stockpot, heat the oil over medium-high heat.
Add the shrimp shells and vegetables; cook about 15
minutes, until the shells are deep orange.
in the tomato paste, and mix well.
the cold water and bay leaf. Bring the liquid to a
boil, reduce the heat and simmer gently, partially
covered, for 20 minutes.
the mixture through a fine sieve (or a colander lined
with several layers of cheesecloth) into a clean pot.
Return the strained stock to the stove, and heat to
a bare simmer. Add salt and pepper to taste.
a heavy-bottomed 3-quart saucepan, heat 2 tablespoons
of the butter over medium-high heat. When foaming
stops, add the shrimp and sauté until light pink,
2 to 3 minutes.
the pot from the stove. Dump the shrimp in a food
processor fitted with the metal blade, and process
until coarsely shredded, about 5 to 7 pulses.
the saucepan to the heat. Add 3 tablespoons of the
butter, and sauté the onion until translucent. Add
the garlic, and cook a few minutes more.
the rice, and stir until well-coated with the butter.
Sauté lightly for a few moments until the rice starts
to turn translucent, then add the wine and stir constantly
adding the stock by the ladleful (about 1/2 cup),
stirring constantly until the rice is creamy and al
dente, about 25 to 35 minutes. NOTE: Always make sure
there's enough liquid to cook the rice; it should
bubble gently like old-fashioned oatmeal. If it dries
out or becomes clumpy, add more stock or water to
in the shrimp, remaining butter, parsley, heavy cream
and cheese. Season to taste with salt and pepper.